Ginger and Almond Rawnola Recipe

Post navigation

I haven’t been able to post for a while as I have been so busy with a quick trip to Oslo and preparing for my pop-up breakfast at Deli Cafe Maya. Whilst it has been lots of work and days of nervous anticipation, I have been so pleased with all the positive feedback I have received. One of my menu options this week is yoghurt with a berry and vanilla compote, topped with ginger and almond rawnola. I am a big fan of rawnola. It is not as sweet as normal granola, it is far healthier and I think you can really taste all the ingredients when they are not covered in sugar or syrup. The recipe below is for a ginger and almond version, but you can easily switch up the ingredients to put your own twist on this new favourite!

Ginger and Almond Rawnola

200 g soft dates

100 g oats

3 tsp ginger

25 g desiccated coconut

25 g mixed pumpkin and sunflower seeds

50 g dried cranberries

50 g whole almonds

Place the dates, oats and whole almonds into a food processor and pulse until the mixture forms a rough crumble. If your dates are a little dry, you may need to add a few drops of water to help the mix form into a granola type of crumble. Mix in the ginger, cranberries, seeds and coconut. Store in an airtight container for up to a week, preferably in the fridge.